Ingredients:

  • 6 large fresh jalapeno peppers, halved lengthwise and seeded (approx. 150g)
  • 8 ounces cream cheese, softened (225g)
  • 1/2 cup shredded cheddar cheese (50g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 tablespoon finely chopped green onions (5g)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour (60g)
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs (60g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • Vegetable oil, for cooking (approx. 2 cups for frying, 1 tablespoon for baking if needed)

Instructions:

  1. Wear gloves (if using). Halve the jalapenos lengthwise and carefully remove seeds and membranes with a small spoon.
  2. In a mixing bowl, combine softened cream cheese, cheddar cheese, Parmesan cheese, green onions, garlic powder, and black pepper. Mix until well combined and smooth.
  3. Fill each jalapeno half generously with the cheese mixture.
  4. In three separate shallow dishes, place the flour, beaten egg, and panko breadcrumbs mixed with salt and paprika.
  5. Dredge each stuffed jalapeno in flour, then dip in the beaten egg, and finally coat thoroughly with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
  6. Bake (or Fry) the Poppers: Baking: Preheat oven to 400°F (200°C). Place breaded poppers on a parchment-lined baking sheet. Lightly spray with vegetable oil (optional). Bake for 20-25 minutes, or until golden brown and the filling is heated through. Frying: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add poppers in batches (do not overcrowd). Fry for 5-7 minutes, or until golden brown. Remove with tongs and drain on paper towels.
  7. Let the jalapeno poppers cool slightly before serving.